VEGAN SPANISH PAELLA | CHEF SUNIL |

Honey Thyme | FOOD CHANNEL | CHEF SUNIL
#VeganSpanishPaella with a twist
#HoneyThyme
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Ingredients :
Plant protein based chorizo 280gms (pack size)
Pearl barley 150gms
Spanish onions 100gms
Garlic 30gms
Carrots 60gms
Shitaké mushrooms 120gms (pack size)
Paprika 1 tablespoon (15gms)
Tomatoes 80gms
Red peppers 60gms
Courgette 60gms
Saffron 2 pinches
Chopped Parsley 40gms
Crushed black peppercorn half tablespoon
Olive oil or any cooking oil 40gms
Stock or boiling water 800ml
Sea salt 1 tablespoon (less if using stock)
Vegan cheese or Parmesan 60gms
(Optional)
Pre prep
Wash and soak pearl barley for 3 hours.
Prepare all the vegetable -
Dice onions, carrot, courgette, peppers, tomatoes and quarter shitake mushrooms.
Wash and dry parsley, chop coarsely. (You can also chop and freeze for future use)
Peel and slice garlic.
Thick slice the vegan chorizos.
Keep water for boiling or make a stock as per the recipe on the stock cubes/paste/powder pack.
Method
Heat oil in a thick bottomed flat pan sear or sauté the sliced plant protein based chorizo, Once they are light brown in colour, remove from pan and rest it on the side.
Add sliced garlic to the same pan, sauté till golden brown and then add onions. Continue sautéing till the onion turn translucent.
Add carrots and carry on sautéing, at this stage you can add salt. Cover and cook for a minute or so.
Add quartered mushrooms, cover and cook. When the mushrooms start to release water add the soaked pearl barley, sauté. Stir in paprika, cover and let the steam do the cooking.
Add the diced peppers and courgette at this stage and continue stirring. Sprinkle saffron and start to add stock or boiling water gradually.
(You add saffron at this stage so that the stock takes in the saffron flavour)
When you have added the entire stock fold in the sliced and seared chorizo.
(You may feel that you will need more stock check the consistency in the video and add more if required)
Cover and cook for another 10 minutes, the paella will appear thick and the stock turn starchy, add parsley at this stage and cook for another 5 minutes switch off and leave it to rest.
Serve it in a bowl and garnish with grated vegan cheese or Parmesan.
The cooking time is roughly 30 to 40 minutes.
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[@SameerKekade]

Looks scrumptious

[@Yo-iv3by]

Yes excellent vegan dish must try

[@Just4VideosIndia]

Need to try this..

[@cyclinegaming1159]

Wow that looks soo delicious, we all need to try it! 😋😍

[@pinkypadi4204]

Love the calming effect of this video..coupled with a simple great recipe n u 👍.....

[@creamydonut777]

I already ate it, it's delicious. Very good option for non meat eaters.